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Strawberry Shortcake Cheesecake Rolls

Strawberry Shortcake Cheesecake Rolls

Strawberry Shortcake Cheesecake Rolls combine a light, fluffy cake with a creamy cheesecake filling and fresh strawberries, rolled into an elegant dessert that’s easy to make and perfect for any occasion. This recipe offers a delightful fusion of flavors and textures, featuring a soft sponge cake, luscious tangy-sweet filling, and juicy strawberry bursts in every bite.

  • Total Time: 1 hour 35 minutes (including chilling)
  • Yield: 10-12 servings 1x

Ingredients

Scale

Cake Ingredients

  • 4 large eggs (room temperature)
  • ¾ cup granulated sugar
  • 1 cup all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon baking powder
  • Powdered sugar (for dusting the towel)

Cheesecake Filling

  • 8 oz cream cheese, softened
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

Fruit

  • 1 ½ cups fresh strawberries, chopped

Optional Toppings

  • Strawberry glaze
  • Fresh mint leaves
  • Additional powdered sugar for dusting

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. In a mixing bowl, whisk the eggs and granulated sugar together until the mixture is light and fluffy. Sift together the flour and baking powder, then gently fold them into the egg mixture, being careful not to overmix. Pour the batter evenly into the prepared pan and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
  2. Roll the Cake: Immediately after removing from the oven, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Using the towel, roll the cake up with the towel inside to help shape it without cracking. Set it aside to cool completely in this rolled position.
  3. Make the Cheesecake Filling: Beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.
  4. Assemble the Rolls: Once the cake is completely cooled, carefully unroll it and spread the cheesecake filling evenly over the surface. Scatter the chopped fresh strawberries evenly on top. Roll the cake back up tightly without the towel. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set.
  5. Slice and Serve: Remove the chilled roll from the refrigerator and slice into even pieces. Arrange the slices on a serving platter and optionally garnish with extra strawberry slices, fresh mint leaves, and a dusting of powdered sugar or strawberry glaze before serving.

Notes

  • Use room temperature eggs and cream cheese for smoother mixing.
  • Fold in flour gently to maintain a light and airy cake texture.
  • Roll the cake while it’s still warm to avoid cracks; use a sugared towel for easier handling.
  • Chill the roll thoroughly before slicing to achieve clean, tidy slices.
  • Only use fresh strawberries to prevent sogginess inside the roll.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 roll slice (approx. 1/12 of recipe)
  • Calories: 220 kcal
  • Sugar: 18 g
  • Sodium: 100 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 65 mg

Keywords: strawberry shortcake, cheesecake rolls, dessert, easy dessert, strawberry dessert, no-bake cheesecake filling